Golden Bell Pepper Couscous Bowls with Herb Yogurt and Crispy Chickpeas
Ready to brighten up your dinner table? These Golden Bell Pepper Couscous Bowls are a flavor-packed celebration! Creamy herb yogurt, crunchy chickpeas, and fluffy couscous come together in perfect harmony. It’s vibrant, wholesome, and seriously delicious—let’s get cooking!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •1 cup couscous
- •1 1/4 cups vegetable broth
- •2 medium golden bell peppers, diced
- •1 can (15 oz) chickpeas, rinsed and drained
- •2 tablespoons olive oil
- •1 teaspoon smoked paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup plain Greek yogurt
- •1 tablespoon fresh lemon juice
- •2 tablespoons chopped fresh parsley
- •2 tablespoons chopped fresh cilantro
- •1 clove garlic, minced
- •1/4 teaspoon ground coriander
- •1 tablespoon extra virgin olive oil for dressing
- •1/4 cup crumbled feta cheese (optional)
- •Fresh parsley or cilantro for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Spread the rinsed and drained chickpeas onto the baking sheet. Drizzle with 2 tablespoons of olive oil and season with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to coat evenly.
- 3
Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown. Remove from the oven and set aside.
- 4
While the chickpeas roast, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
- 5
In a small bowl, prepare the herb yogurt by combining the Greek yogurt, lemon juice, parsley, cilantro, minced garlic, ground coriander, and 1 tablespoon of extra virgin olive oil. Mix well and set aside.
- 6
Heat a skillet over medium heat and lightly sauté the diced golden bell peppers with a drizzle of olive oil for 3-4 minutes until tender but still slightly crisp.
- 7
To assemble the bowls, start with a base of couscous, then layer on the sautéed golden bell peppers, crispy chickpeas, and a generous dollop of herb yogurt.
- 8
Sprinkle with crumbled feta cheese if using, and garnish with fresh parsley or cilantro for a burst of color and flavor.
- 9
Serve immediately and enjoy your Golden Bell Pepper Couscous Bowls with Herb Yogurt and Crispy Chickpeas!
Nutrition Information
Calories
430 calories
Protein
15g
Carbs
58g
Fat
14g
Frequently Asked Questions
Q: Can I substitute the golden bell peppers with another type of pepper?
A: Yes, you can substitute golden bell peppers with red, orange, or yellow bell peppers, as they have a similar sweetness and texture. Green bell peppers can also be used, but they have a slightly more bitter taste.
Q: Can I use a different grain instead of couscous?
A: Absolutely! You can substitute couscous with quinoa, bulgur, farro, or even rice. Adjust the cooking times and liquid ratios according to the grain you choose.
Q: What can I use instead of Greek yogurt for the herb yogurt sauce?
A: If you don't have Greek yogurt, you can use regular plain yogurt, sour cream, or a dairy-free yogurt alternative for a similar texture and flavor. Adjust the thickness by straining the yogurt if necessary.
Q: How do I make the chickpeas crispy if they turn out soft?
A: Ensure the chickpeas are completely dry before roasting. Pat them with a paper towel after rinsing. Also, avoid overcrowding the baking sheet and roast them at a high temperature, shaking the pan halfway through for even crisping.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the individual components ahead of time. Store the couscous, crispy chickpeas, sautéed peppers, and herb yogurt separately in airtight containers in the refrigerator. Assemble the bowls just before serving to maintain the texture of the crispy chickpeas.
Q: What's the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the components separate if possible to preserve the texture of the chickpeas. Reheat the couscous and peppers before serving, and add the herb yogurt and chickpeas fresh.
Q: How can I make this recipe vegan?
A: To make the recipe vegan, replace Greek yogurt with a plant-based yogurt alternative and skip the feta cheese or use a vegan feta substitute. Ensure the plant-based yogurt you choose is plain and unsweetened for the best results.
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